Aging is one of the main practices used by the industry to improve the tenderness of meat, which can be wet (vacuum) or dry (without packaging). Dry aging is on the rise in Brazil, especially in butcher-shops, meat-boutiques and fancy cuisine restaurants. However, due to the lack of legislation, this process is not well controlled and ccan be very distinct between processors. Thus, our work investigates which cuts and process times are most used in the production of these meats in Brazil. An online survey was conducted with 37 dry-aged beef producers in Brazil. We found that the main beef cuts used for aging were rib eye (41%), strip loin (39%), carcass quarters (11%), chuck (8%) and rump (1%). Rib eye is mostly aged for 43-60 (29%), 22-35 (26%) and 36-42 days (20%). The strip loin is aged between 22-35 (29%), 43-60 (26%) and 36-42 days (21%). Carcass quarters are aged specially for 43-60 (35%) and 22-35 (25%) days, and the chuck for 22-42 (46%) and 43-60 days (15%). The rump, the cut less used for dry aging, is aged equally (13%) in each period of time evaluated. Since the majority of dry aging takes place for a minimum period of 21 days, a significant improvement in tenderness is expected due to the more efficient action of enzymes in the proteolysis of myofibrillar proteins. However, long aging periods can promote considerable yield loss, due to evaporation and subsequent toilet after aging, but which in turn can concentrate flavor compounds and improve the sensory experience during consumption. Thus, it is concluded that the dry-aged process in Brazil is carried out mainly in cuts from the lumbar region, being aged for at least three weeks, and that each producer needs to evaluate the cost-benefit of adding value after the process.